Many of the Indo-Chinese recipes are not very complicated if we have the right ingredients in the pantry. These manchurians are similar to making koftas except the gravy in koftas are quite rich when compared to this gravy. There are two ways of making manchurians– Gobi (Cauliflower) manchurian and Mixed Vegetable manchurian. My family loves gobi manchurian and they are truly very delicious and they lean towards gobi manchurian versus any other variety in any given day. That being said, mixed vegetable manchurian is a close second for being a tasty variation and can break the monotonous taste of eating the same type of manchurian.

This recipe is the gravy version of the manchurian and they can be made as a dry version too. The gravy version is usually served as a side for rice or fried rice and the dry version is served as is, as an appetizer. I served this gravy with tofu fried rice (my feeble attempt to add more protein) which I made it quite simple to pair well with the rich side dish. Enjoy!!!

Step-by-Step Pictorial:

Heat oil for deep-frying. While the oil is getting hot, in a bowl mix grated cabbage, carrot, corn flour, ginger paste, garlic paste, all-purpose flour, chilli paste(if using), and salt. Mix well and make them into balls. If the mixture is very dry sprinkle few drops of water to make the balls. Once the oil is hot deep fry each balls/manchurian until they turn golden brown all around. Drain the manchurian in a paper towel to remove any excess oil. Leave it aside until needed.

In a wide wok or pan heat oil over high heat. Add chopped garlic, ginger paste, and spring onions (I used pearl onions instead of scallions as I was out of scallions) and saute until the onions turn translucent.

Add water or vegetable stock, soy sauce, chilli sauce and mix. Mix corn flour in 1/4 cup of water and add this slowly while mixing to the gravy. Add salt to taste. If you prefer a slightly sweet taste, add white/brown sugar and mix well.

Once the gravy thickens to the required consistency switch off the flame.When ready to serve, mix the manchurian to the gravy and garnish with coriander leaves or spring onions and serve hot. Enjoy!!!

Heat oil for deep frying. While the oil is getting hot, in a bowl mix grated cabbage, carrot, corn flour, ginger paste, garlic paste, all purpose flour, chilli paste(if using), and salt. Mix well and make them into balls. If the mixture is very dry sprinkle few drops of water to make the balls.

Once the oil is hot deep fry each balls/manchurian until they turn golden brown all around. Drain the manchurian in a paper towel to remove any excess oil. Leave it aside until needed.

Method for Gravy

In a wide wok or pan heat oil over high heat. Add chopped garlic, ginger paste, and spring onions (I used pearl onions instead of scallions as I was out of scallions) and saute until the onions turn translucent. Add water or vegetable stock, soy sauce, chilli sauce and mix.

Mix corn flour in 1/4 cup of water and add this slowly while mixing to the gravy. Add salt to taste. If you prefer a slightly sweet taste, add white/brown sugar and mix well. Once the gravy thickens to the required consistency switch off the flame.

When ready to serve, mix the manchurian to the gravy and garnish with coriander leaves or spring onions and serve hot. Enjoy!!!

Method for Tofu Fried Rice

In a large wok, heat oil and fry the tofu until they turn brown. Add cooked rice, soy sauce, and salt. Mix well to combine. Serve hot with Manchurian. Enjoy!!!

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